Cheddar Scallion Biscuits
These all butter (no shortening) Cheddar Biscuits are soft, flaky, and tender. The flavor is rich with tangy buttermilk, sharp cheddar, and green onion. They are also crisp on the edges and fluffy in the middle. That’s my ideal biscuit, and they are wonderful alongside a piping hot bowl of Quick Chicken Noodle Soup!
These are exactly that, but then you add gooey, sharp cheddar cheese and a little bit of green onion to make the flavor even better.
This biscuit flavor combination is one I’ve been making for years, and it’s good enough to eat on its own, but can also compliment nearly any dinner spread.
Biscuits have a bit of a difficult reputation, maybe not as bad as Pie Crust, but they’re a lot easier to pull off than people think.
The most important thing to remember is to use a light hand to keep yourself from overworking the dough.
Because biscuits puff up quite a bit in the oven, they’re very forgiving.
They can go into the oven looking a bit shaggy, but they end up baking into flaky layers that give biscuits their visual appeal.
How to Make Cheddar Biscuits:
As you can see in the how-to video above, these biscuits are easy to make.
And quick too! It only takes 10 minutes to make the dough, and another 10 minutes to bake in the oven.
You can also freeze unbaked biscuits for a later dinner, then simply bake them any night you’d like. They are great along numerous dishes like Shrimp and Sausage Jambalaya, Easy Chicken Marsala, and Roasted Pork Tenderloin.
Garlic Knots, English Style Scones, and Pumpkin Muffins are some of my other favorite recipes to bake. Enjoy!
Cheddar Scallion Biscuits
Ingredients
- 6.25 oz flour, by weight (1.25 cups, if measuring)
- 1.25 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 tbsp unsalted butter cubed
- 4 oz cheddar cheese grated
- 2 scallions sliced
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 450 degrees F.
- Whisk to combine the flour, baking powder, baking soda, and salt.
- Add the cubed butter, and break it down with your fingertips, working it into the dry ingredients to coat the little butter pieces with flour (see video if needed). When the butter has been smushed down into large flakes, stir in the cheddar and scallions.
- Pour in the buttermilk, and toss everything around, thinking of moistening the dough and distributing the liquid instead of working or overstirring the dough. The dough should be relatively clumped together.
- Flour your countertop lightly and gently pat and roll the dough out into a circle or rectangle. Use a biscuit cutter to cut out little biscuits (or, just cut it up into square pieces).
- Place the biscuits on a parchment or silicone mat-lined baking sheet and bake for 10 minutes. Enjoy!!!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in April 2019. Originally published August 2011.
74 Comments on “Cheddar Scallion Biscuits”
I love all your recipes they are wonderful!!
Yup real close to red lobst*r biscuits! Merci!!
Hi all from Zambia African continent.
Can I replace the buttermilk with long life and replace the scallions with normal onion. We don’t have scallions here.
Look forward to hearing from you.
Since no one’s responded, I’ll take a stab: I think onions would taste great, but my guess is that you would have to account for the extra water somehow (either by precooking the onions or by using less milk). Scallions have much less water than regular onions.
Can you substitute regular milk instead of buttermilk and get good biscuits ?
It is truly not the same, but I think it’d still be good. Add a tablespoon of vinegar to the milk to mimic the acidity.
Can self-rising flour be used?
Hi Carol, I don’t have experience baking with self-rising flour, as I always add leavenings separately. Sorry I can’t advise!
Thank you, Joanne. I will try it and let you know how they turn out. At least we will know if it works.
6 oz. of flour is 3/4 cup. The recipe says both 6oz and 1.25 cups. I went with the 1.25 cups. Then, basted them with butter when they came out. Delicious!
Hi Kelly, I believe you’re mixing up dry and wet measurements here. 5 ounces is the standard for dry measurement of flour, so the 6 oz is about 1.25 cups (technically it’d be 6.25oz). Glad you went with the 1.25 cups and that they came out well. Happy baking!!
I just made these two nights ago. I doubled the recipe to share them with a few coworkers. They turned out great, except I may have overworked the dough slightly, but they were still tasty! I also brushed the tops with melted butter and garlic salt. Mmm mmm!
That’s great, Emily! So happy to hear.
I’ve made these biscuits twice and the second time I’ve added jalapeños. So good!! These are so easy to make and adaptable to whatever you want to add. Love these!
You are so right about overworking them! But you also need to know how far to go. I find that if you under do it you get all sorts of flour pockets. I will have to start using buttermilk and cooking it at a lower temp. I’ve been running about 475 for 12m & yours look more even! Thanks!
Hi Jeff, that’s right, it’s kind of tricky to get it just right! It sounds like you’re very observant though, and are getting good at perfecting biscuits!
Hello all the way from Australia!!!!!!! I have just made these lovely morsels and they were fabulous. Very fluffy and delicious. I always wondered what biscuits were as I only know them as sweet and crunchy as in tim tams or chocolate teddy bear biscuits, i’m so glad now l know. So thank-you for this marvelous recipe, can’t wait to try some more……
Hi Melissa, I can hear your accent from here! haha. Glad you enjoyed these biscuits! Yes, I know that biscuits is also a name for cookie-type things in other countries. Happy cooking!
I’m upset because mine doesn’t look like yours! 🙁
TBH, I don’t bake, and every time I do something with flour it comes out wrong. I don’t know what it is..
With these biscuits, they were soft, but not flaky… and IMO a bit dry, even though I used all your measurements..
I wonder if its because the buttermilk that I found comes in powder form..
I’ll have to try again…
Hi Michelle, do you have an oven thermometer? If they were dry, they were likely over baked (and a lot of ovens run hot). For the powdered buttermilk, do you hydrate it with water or is it a straight powder addition?
I do not have an oven thermometer. And I did hydrate the buttermilk before adding it to the mix. That’s what the can said. Should I have done differently?
Hi Michelle, yes, that is the proper way to use the powdered stuff. I think it’d be great to have an oven thermometer! They’re not expensive (around $5) and it’s important to make sure your oven is on temp.
These look addicting, but I will try them anyway. The printed recipe doesn’t say how much scallions is needed, I am a little scared to put too many in there.
No, I can’t read, it’s there! I’m off grocery shopping 🙂
haha, okay great. I was like huh? It says 2 scallions. White and green parts =) Have fun making them! They are my favorite biscuits.
These biscuits look delicious! I just love how fluffy they look.
Will all purpose flour work? Or does it need to be a specific kind
Hi Leticia, all purpose for these is perfect. The same rule applies for all recipes in general, but for everything on Fifteen Spatulas, flour means all purpose flour. Hope that helps!
Thank you for that clarification about the flour because there is a recipe that calls for bread flour. I hope to try these tomorrow and I will be sure to leave my feedback..
I think I am going to add jalapinos.
Are we allowed to print out a recipe to use for ourselves ?
Hi Libby, yes, absolutely! My copyright notice just refers to when people copy and paste my entire posts and post it on their sites claiming it as their own (that I don’t like). But feel free to print the recipe, save to recipe box, and that sort of thing.